As we have had some beautiful weather recently, and I’m ever hopeful it will continue, I’ve put together a lovely bright summery recipe, full of vibrant colours and flavours.
Tomatoes and peaches are in season and such a treat right now – I hope you enjoy this recipe which incorporates both!
Peaches provide vitamins C, E, K, beta-carotene, potassium, niacin, copper and manganese.
They also contain around two grams of fibre, both soluble and insoluble, per medium fruit. Peaches also contain small amounts of the polyphenol chlorogenic acid which exhibits anti-oxidant effects and is even thought to potentially benefit blood sugar and lipid levels.
Tomatoes are a good source of vitamins C, E, B6 and K, beta-carotene, calcium, potassium, magnesium, phosphorus, copper, manganese, niacin, folate and fibre.
They also contain a wide selection of anti-oxidants including alpha-lipoic acid, choline, lutein and lycopene.
Eating the rainbow and consuming a wide variety of plants helps to ensure you get a wide variety of anti-oxidants in your diet, and these in turn can help feed the beneficial bacteria in our guts, alongside the fibre plants also offer us.
Peach and tomato salsa
(Serves 2-4)
8-10 cherry tomatoes
1 peach
2 spring onions
Sprig of mint
½ tsp dried chilli flakes (more if you like)
½ tbsp extra virgin olive oil
1 tbsp lemon or lime juice
Pinch of salt
Optional extras: fresh coriander, garlic
Slice the peach in half and remove the pit. Cut each half into thin slices and then dice placing them in a small mixing bowl.
Finely dice the tomatoes adding them to the peaches.
Finely slice the spring onions, and the mint leaves, then add them to the mix with the extra virgin olive oil, lemon or lime juice, dried chilli flakes and salt. Mix well and set aside to marinate for about 30 minutes before serving.
A lovely addition to a barbecue or served with griddled halloumi!

by Rebecca Vincent

Rebecca Vincent BSc (Hons), BANT registered nutritionist, 07515 019430, www.rebeccavincentnutrition.co.uk